Go Back
+ servings
Print Recipe
4.84 from 6 votes

Christmas Fruitcake

Easy Holiday Fruitcake loaded with glazed fruit and nuts. A dense yet moist cake laced with liquor, it's a great holiday treat perfect for dessert or gift-giving.
Prep Time20 mins
Cook Time1 hr 30 mins
Soaking8 hrs
Course: Baked Goods, Dessert
Cuisine: Global
Servings: 16 Servings
Calories: 384kcal


  • 1/4 cup margarine, melted
  • 1/2 cup brown sugar, packed
  • 1/4 cup light syrup
  • 2 eggs medium eggs (about 1/3 cup)
  • 1/4 cup orange concentrate
  • 1/4 cup molasses
  • 2 tablespoons brandy
  • 1 1/8 cup flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 3 teaspoons glazed cherries

Fruit and Nuts Mixture

  • 2 cups glazed fruits
  • 1 cup raisins or sultanas
  • 1/2 cup pitted dates
  • 1 cup toasted almonds or cashews
  • 1 cup pili nuts
  • 1/2 cup brandy


  • Preheat oven to 300 F to 325 F.
  • Lightly grease sides and bottom of three 6 x 3 x 2 loaf pans with shortening and line with parchment paper or brown baking paper. Set aside.
  • In a non-reactive bowl, combine dried fruits, nuts, and the 1/2 cup brandy. Soak overnight.
  • In another bowl, combine margarine, sugar, syrup, eggs, orange concentrate, molasses, and 2 tablespoons brandy. With an electric mixer, beat until well blended.
  • Add flour, baking powder, salt, nutmeg, and allspice. Beat until well-blended.
  • Add 1/2 the fruit and nut mixture and stir to combine.
  • Pour batter in prepared loaf pans. Spoon the remaining half of the fruit and nut mixture over the batter. Decorate with glazed cherries.
  • Place batter-filled pans in the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake.
  • Bake at 300 F to 325 F for 1 1/2 to 2 hours or until a toothpick inserted into the center comes out clean.
  • Remove from oven, place on a wire rack and allow to cool for about 5 minutes.
  • Carefully lift the fruitcakes from baking pans and let cool completely.
  • Brush all sides with brandy or rum.
  • Wrap with heavy-duty aluminum foil and store at room temperature in a styrofoam box or tin can.
  • Brush fruitcake with brandy every week for four weeks, then every two weeks.



  • If unable to find pili nuts, substitute pecans or walnuts. 


Calories: 384kcal | Carbohydrates: 54g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 113mg | Sodium: 179mg | Potassium: 424mg | Fiber: 3g | Sugar: 36g | Vitamin A: 311IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 2mg